Greek-style Oven Baked Beef

Tender beef chunks that fall apart with a fork, coated in a short, glossy brown sauce. The aroma of reduced wine, cinnamon, and bay leaves fills the kitchen.

• Prep time: 25 min
• Cook time: 120 min
• Difficulty: Medium
• Calories: 1298
• Protein: 67 g
• Carbs: 130 g
• Fat: 62 g

Ingredients

• 800 g Beef chuck ( cut into large cubes )
• 2 piece Yellow onion ( sliced )
• 3 piece Garlic ( minced )
• 200 ml Red wine
• 4 piece Round tomato ( crushed )
• 4 tbsp Extra virgin olive oil
• 1 piece Cinnamon stick
• 2 piece Bay leaf
• 300 g Dried pasta ( orzo style )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 300 g Kritharaki pasta (Orzo)
• 150 g Feta cheese ( crumbled )

Instructions

1. Sear the meat

   In a pot with olive oil, sear the beef cubes over high heat until a nice brown crust forms on all sides. Remove and set aside.

2. Sauté the garnish

   Lower the heat, add the sliced onions and crushed garlic. Sauté without browning to pick up the meat juices.

3. Deglaze and wet

   Deglaze with red wine, scraping the bottom of the pot. Add the chopped tomatoes, cinnamon, bay leaf, and return the meat. Add a little water halfway up.

4. Slow cooking and finishing

   Cover and bake at 160°C. Cook until the meat is tender. Halfway through cooking, add the kritharaki pasta directly into the juice so they absorb the flavors. Before serving, sprinkle with crumbled feta to add salt and acidity.

Chef's tips

• Don't rush the meat browning: that's where the flavor is built.
• If the liquid reduces too quickly, add a bit of hot water so the pasta doesn't stick.

Storage

Keeps for 3 days in the fridge. The pasta will continue to absorb the sauce, so add a splash of water before gently reheating.